Louisiana Seafood Gumbo Recipe

Here’s a classic Louisiana seafood gumbo recipe:

Ingredients:

For the Roux:

• 1/2 cup flour
• 1/2 cup vegetable oil (or butter)

For the Gumbo:

• 1 medium onion, diced
• 1 bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 (14 oz) can of diced tomatoes with juice
• 6 cups seafood stock (or chicken stock)
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp cayenne pepper (adjust for spice)
• Salt and black pepper to taste
• 1 lb shrimp, peeled and deveined
• 1 lb crab meat (can use lump crab meat)
• 1/2 lb oysters (optional)
• 1/2 lb smoked sausage (optional, but adds great flavor)
• 1 tbsp Worcestershire sauce
• 1 tbsp hot sauce (optional)
• 1/4 cup fresh parsley, chopped
• 4 green onions, chopped
• Cooked white rice (for serving)

Instructions:

Step 1: Make the Roux

1. In a large pot, heat the vegetable oil (or butter) over medium heat.
2. Add the flour slowly while whisking constantly. Keep stirring to avoid burning the flour. You’ll want to cook this for about 15-20 minutes until it turns a rich brown color (like chocolate).

Step 2: Prepare the Vegetables

1. Once the roux is ready, add the diced onion, bell pepper, celery, and garlic. Stir them into the roux and cook until they become tender, about 5-7 minutes.

Step 3: Add the Liquids & Seasonings

1. Add the diced tomatoes (with juice), seafood stock, bay leaves, thyme, paprika, cayenne, salt, and black pepper. Bring everything to a simmer and let it cook for about 30 minutes, allowing the flavors to meld together.

Step 4: Add the Protein

1. If you are using sausage, slice it into rounds and add it to the pot. Let it cook for about 10 minutes.
2. Add the shrimp, crab meat, and oysters. Simmer for about 5-7 minutes, or until the shrimp turns pink and opaque.

Step 5: Final Touches

1. Stir in Worcestershire sauce, hot sauce (if using), parsley, and green onions. Taste and adjust seasoning if necessary.

Step 6: Serve

1. Ladle the gumbo into bowls over a bed of rice. Serve hot and enjoy!

Tips:

• You can customize the seafood based on what you prefer. Other options include crawfish, scallops, or clams.
• Gumbo often tastes better the next day, so make extra to enjoy later!